Wonderful Pot Roast

Holiday schedules sometimes require a different approach to dinner, and
this slow cooker pot roast can help lighten the load during the busy
stretch. But besides that, it tastes incredible - you'll come back to it
again and again, even when you're not so busy!

Wonderful Pot Roast
from Campbell's Community

Prep Time: 20 min.
Cook Time: 10 hr. 10 min.

2 tablespoons vegetable oil
1 boneless beef chuck roast (2 1/2 to 3 pounds)
6 small red potatoes
3 medium carrots, cut into 1-inch pieces (about 1 1/2 cups)
2 medium onions, cut into quarters
2 stalks celery, cut into 2-inch long sticks (about 1 1/3 cups)
1 can (10 3/4 ounces) Campbell's® Condensed Beefy Mushroom Soup
1 can (10 1/2 ounces) Campbell's® Condensed Beef Consommé
2 soup cans water
Ground black pepper and dried tarragon leaves

1. Heat the oil in a 10-inch skillet. Add the beef and cook until well
browned on all sides.

2. Place the potatoes, carrots, onions and celery into a 3 1/2-quart
slow cooker. Top with the beef. Stir the soup, consommé and water in a
small bowl. Pour the soup mixture over all.

3. Cover and cook on LOW for 10 to 11 hours* or until the beef is
fork-tender and the vegetables are tender. Season with the black pepper
and tarragon.

* Or on HIGH for 5 to 6 hours.
Makes: 6 servings.

Kitchen Clip
                              Other good beef cuts for this recipe include arm and "bread and
butter" roasts. All are tough, relatively inexpensive cuts that require
long, slow cooking to become tender and succulent.
Received on Tue Nov 30 20:47:26 2010